Kentucky Staffing
Hospital Cook
Cook is responsible for preparing, cooking, and serving meals in accordance with prescribed dietary requirements and safety standards. This role plays a vital part in ensuring patient health, comfort, and satisfaction by delivering nutritious and appetizing meals, as well as supporting meal services for staff and visitors. Key Responsibilities: Prepare and cook meals following daily menus, diet orders, and standardized recipes. Ensure meals meet dietary needs, including therapeutic diets (e.g., diabetic, low sodium, allergen-specific). Follow food safety and sanitation regulations (e.g., HACCP, local health codes). Maintain cleanliness of kitchen equipment, utensils, and work areas. Monitor food inventory and assist in receiving and storing deliveries. Collaborate with dietitians, dietary aides, and food service staff. Label and date all food items correctly to ensure freshness and safety. Assist in portion control and presentation of meals for quality service. Operate kitchen equipment (ovens, steamers, slicers, mixers, etc.) safely and efficiently. Report equipment malfunctions or safety concerns to the supervisor. Ensure patient meal trays are accurate and delivered in a timely manner. Qualifications: Education & Experience: High school diploma or GED required. Culinary training or certification preferred. Minimum 1-2 years cooking experience; hospital or healthcare food service experience is a plus. Skills & Competencies: Knowledge of nutrition, special diets, and food allergens. Ability to follow recipes and meal plans accurately. Strong organizational and time management skills. Ability to work in a fast-paced, team-oriented environment. Good communication and interpersonal skills. Physical Requirements: Ability to stand, walk, and perform repetitive tasks for extended periods. Lift up to 50 lbs and perform physical tasks such as bending, reaching, and stooping. Work in hot, cold, and humid environments as needed. Work Schedule: Rotating shifts, including weekends and holidays. May include early morning, evening, or night shifts
Cook is responsible for preparing, cooking, and serving meals in accordance with prescribed dietary requirements and safety standards. This role plays a vital part in ensuring patient health, comfort, and satisfaction by delivering nutritious and appetizing meals, as well as supporting meal services for staff and visitors. Key Responsibilities: Prepare and cook meals following daily menus, diet orders, and standardized recipes. Ensure meals meet dietary needs, including therapeutic diets (e.g., diabetic, low sodium, allergen-specific). Follow food safety and sanitation regulations (e.g., HACCP, local health codes). Maintain cleanliness of kitchen equipment, utensils, and work areas. Monitor food inventory and assist in receiving and storing deliveries. Collaborate with dietitians, dietary aides, and food service staff. Label and date all food items correctly to ensure freshness and safety. Assist in portion control and presentation of meals for quality service. Operate kitchen equipment (ovens, steamers, slicers, mixers, etc.) safely and efficiently. Report equipment malfunctions or safety concerns to the supervisor. Ensure patient meal trays are accurate and delivered in a timely manner. Qualifications: Education & Experience: High school diploma or GED required. Culinary training or certification preferred. Minimum 1-2 years cooking experience; hospital or healthcare food service experience is a plus. Skills & Competencies: Knowledge of nutrition, special diets, and food allergens. Ability to follow recipes and meal plans accurately. Strong organizational and time management skills. Ability to work in a fast-paced, team-oriented environment. Good communication and interpersonal skills. Physical Requirements: Ability to stand, walk, and perform repetitive tasks for extended periods. Lift up to 50 lbs and perform physical tasks such as bending, reaching, and stooping. Work in hot, cold, and humid environments as needed. Work Schedule: Rotating shifts, including weekends and holidays. May include early morning, evening, or night shifts